Baked trout with fennel, radish & rocket salad
Serves 2
Easy
Prep:
Cook:
Plus standing
A stylish fish supper that's light, fresh and packed full of omega-3, folic acid and vitamin C
Skip to ingredients
Showing items 1 to 3 of 6
- 2 whole troutscaled and gutted
- ½ bunch thyme
- 2 lemons1 sliced, 1 juiced
- 2 tbsp olive oilplus extra to drizzle
- 1 large bulb fennelfinely sliced
- 100g radishesfinely sliced
- 1 tbsp caperschopped
- large handful of rocket
Nutrition: per serving
- kcal465
- fat24g
- saturates4g
- carbs6g
- sugars5g
- fibre4g
- protein57g
- salt0.91glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Slash the trout's skin three times on both sides then stuff a thyme branch into each cut. Lay the fish on a baking sheet and fill the cavity with the lemon slices and remaining thyme sprigs. Season the fish, drizzle over some olive oil then bake it for 15-20 mins until cooked through.
step 2
Meanwhile, mix lemon juice with olive oil, then pour over the fennel and allow to stand for 10 mins. Stir in the radishes and capers and season. Mix the rocket through the fennel and radish salad just before serving with big bits of the flaked trout.
